Description
There are a lot of options for bulk or Bulgarian Apple pie. Preparing more than one recipe. Once on the Croatian website found this recipe, the result pleased me more (checked, this option is not found). The cake turns out tender and flavorful, soaked in Apple juice, more like a pudding. The size of the cake will be quite large.
Ingredients
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Flour
300 ml
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Sugar
250 ml
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Semolina
300 ml
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Leavening agent
10 g
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Apple
1.5 kg
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Vanilla sugar
15 g
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Chicken egg
1 piece
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Vegetable oil
100 ml
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Milk
350 ml
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Butter
2 Tbsp
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Powdered sugar
1 Tbsp
Cooking
I want to say that I'm a little deviated from the original recipe. Apples my, clean peel and RUB on a coarse grater.
Add vanilla sugar, mix.
To make this cake I used semolina TM "Mistral". In a bowl, well mix the semolina, flour, sifted with baking powder, sugar.
Detachable round shape (diameter of my form 24 cm) smeared with butter. 1/3 of dry flour mixture spread evenly on the bottom of the form.
Grated Apple mix again, because at the bottom of the formed juice, 1/2 part to evenly distribute the dry layer in the form. The author strongly recommended not to squeeze the Apple layer to the bottom of the form. I adhered to this advice and did not regret it, because it gave the delicate structure of the cakes.
Sprinkle Apple layer 1/3 part of the dry flour mixture (initial volume).
Spread the remaining grated Apple, trying to evenly distribute it, not pressing.
Sprinkle the remaining dry mixture.
Prepare the fill. Whipped with a mixer or whisk 300 ml of milk, egg, vegetable oil.
Try to evenly distribute the filling on the top layer of the pie. Depending on the variety of apples, Apple layer can have a different consistency. If it has a loose structure, then fill the pie will not close completely, which can be seen on my photo (if I had pressed Apple to the dry layer, the fill would cover the pie completely, but in this case, the pie would not have been so tender). You can lower the layer just pour pouring, so it does not dry out, or using a thin wooden skewer to pierce the cake to the bottom.
Bake pie in a preheated 200 degree oven for about 15 minutes. Removed from the oven, top to distribute the remaining milk (50 ml), with the help of culinary brush lubricate the remaining sections of the dry mixture. Again clean the pie in the oven.
Bake the cake at the same temperature for about 25-30 minutes (until Golden brown). Take the pie out of the oven and be sure to give the cake to cool and infuse for at least 3-4 hours to better the Apple juice soaked into all the layers of cake. Sprinkle the cake with powdered sugar through a strainer. Bon appétit!
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